"Hey girl, let's talk about iron," is what Ryan Gosling might say to Eva Mendes, while wistfully gazing into her puddling blues across the dinner table.

But can you blame him? He's thinking about becoming a responsible dad, so, of course, keeping things healthy is of utmost importance. But even if you're not giving birth to a little Gosling (or to any baby at all), you could likely still benefit from Ryan's wisdom, and look to add an essential nutrient back into your diet.

Here's where things get great: Shrimp is seriously iron-rich and cooks seriously quickly (each of these recipes can be on your table in under 15 minutes). These little sea buddies are also high in Vitamin B12, which helps keep your immune system strong and your metabolism revved up so you can attack your next workout. And since they're packed with protein, they're a perfect topping for a fresh, summery salad, like the mango-avocado situation featured below. I used Alfonso mangoes, which have a yellowy exterior and are known to be superbly sweet. If you can't find them, any other mango variety will work (as would fresh pineapple).

For those seeking something a bit more substantial, try adding shrimp to cooked buckwheat noodles (hello, superfood), which are a protein-packed fiber source in their own right. I added chilled cucumber slices and scallions right before serving, to give this dish a super satisfying crunch, but it would be equally delicious with creamy avocado slices (and you still have a half leftover from that salad!) or any of vegetables that are taking up space in your fridge. Serve it hot or cold—it's great both ways—this is one of those recipes that you'll crave long after you've finished off your first (or second) bowl.

One more thing, both of these recipes were made from frozen, wild, large shrimp. I know what you're thinking: "Frozen fish? Seriously?" But consider that, unless you're fishing for your own dinner, most fish arrives to your local store frozen and is then defrosted before it's sold (I know, right?!). Buying frozen shrimp typically means you'll get the freshest product, and since you only need to defrost what you need, you can keep the leftovers on ice until you're ready to go for round 2.

Shrimp Soba Noodles with Scallions and Cucumber

Pure buckwheat noodles are not actually made from buckwheat flour (as opposed to wheat flour), making them naturally gluten-free. For this recipe, I used Eden Food's 100% Buckweat Soba Noodles.

Serves 2

1/2 lbs wild frozen shrimp, defrosted

1/2 box buckwheat soba noodles

1/2 english cucumber, thinly sliced

2 garlic cloves, minced

1/4 cup basil or cilantro (or both), roughly chopped

2 scallions, thinly sliced

2 Tablespoons low-sodium soy sauce

Make It: Bring a large pot of water to a boil. Cook soba noodles 2 minutes under suggested cooking time, reserving 1 cup of pasta cooking water. Drain and set aside.

In a wok or large skillet, add oil, garlic and basil, and saute until the air smells fragrant, about 2 minutes. Add shrimp in a single layer (you may have to do this in batches), stirring once to coat with garlic and basil, and then cook for around 2 minutes on each side, until just pink. Add soy sauce and noodles, stirring to combine. Add some of the reserved pasta water if the noodles are too sticky.